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Method

Mix the flour, baking powder, rosemary
and a good pinch of salt in a large bowl.
Beat the egg with the milk. Make a well
in the centre of the dry ingredients and
whisk in the milk mixture and melted
butter to make a thick, smooth batter.
Place in the fridge while you prepare
the rest of the ingredients.

Over a medium heat, add a knob of
butter and 1 tsp oil to a large pan, then
add the butternut squash and cook for
10 mins until tender, turning the heat up
for the final few mins to brown a little.
Remove batter from the fridge, add the
goat’s cheese and squash, then carefully
fold everything together.

Heat a little oil in a non-stick frying pan,
then, in batches, add a ladleful of batter
per pancake. Allow to cook for 3 mins
until bubbles cover the surface, then
flip over and cook the other side until
golden. Serve with dressed rocket salad,
a sprinkling of pumpkin seeds and onion
chutney on the side.

They are absolutely delicious! The second time, Iâve done them I left out melted butter, added more salt, and more squash and cheese. I didnât have enough of goat cheese so I added a bit of feta. It was absolutely scrumptious!

I doubled the ingredients and served these pancakes with another bbc gf recipe, egg-fried rice with prawns and peas, for an egg-tacular meal for some hungry student housemates, went down a treat! Pretty cheap and veggie-friendly too

so easy! didnt have any baking powder but they were still light and fluffy. i was too lazy to pick out the seeds from the stringy insides of the squash so just through some sunflower seeds from a pack over the pancakes instead and they gave a really nice crunch :)

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